Skip to content


Your cart is empty

Crispy Parmesan Potatoes

print this page


750 g/ 1.5 lb baby potatoes, halved (about 20-24 potatoes)

2 tbsp  Garlic Herb Olive Oil from Olive Oil Etcetera 

Parmesan Mixture:

1/2 cup grated Parmesan (sand like, not grated)

1/2 tsp garlic powder (or sub with onion powder)

1/2 tsp dried oregano or thyme

1/2 tsp paprika 

1/4 tsp salt (leave out to lower sodium)

1/2 tsp black pepper

Dipping Sauce (Optional):

3/4 cup sour cream, or sub with plain yogurt, or a combination of both

1/4 cup finely chopped green onions/scallions, plus more for garnish (or chives)


Preheat the oven to 200F. Mix Parmesan mixture in a bowl. Drizzle oil in 9 x 13" glass or baking dish (or metal pan). Tilt pan to spread all over the base. Use a spoon to scatter the Parmesan mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it. Place potatoes cut side down, pressing firmly. Drizzle top of potatoes with a touch of oil, then sprinkle with salt. Bake potatoes for 35-40 minutes or until they are soft and the Parmesan crust is deep golden. Rest for 5 minutes. Then use an egg flip to cut through the bonded Parmesan crust between each potato. Then scoop up 4 or so potatoes and flop them upside down so the cheese side is up on the serving platter. Serve with Dipping Sauce, and sprinkle over extra green onions if desired. Serve as a side dish or as a snack!

*Recipe adapted from